Characterization of Starch Isolated from White and Dark Sorghum

Starch isolated from two varieties of sorghum; white and dark grain, have been examined and compared for chemical, physical, physicochemical and rheological properties. Additionally, this study tested starch isolation laboratory scale method for dark sorghum grain. The levels of crude protein, crude fat and ash contents were lower in white sorghum than in dark sorghum starch. No difference was observed between apparent amylose content in both starches. The physicochemical and rheological behavior reveals differences in functional properties and it can be attributed to isolation procedures.